Frozen corn on the cob

Boil:

• Bring a large pot of water to a boil, enough to cover the vegetables. Add 1 teaspoon fine sea salt, a knob of butter, and corn.

  Continue to boil for about 5-7 until heated through and tender.
• Variation: Replace ½ of the water with milk.

Microwave:

• Place the frozen cobs in a microwave-safe dish. Add water to the dish, about ½ inch/ 1.2 cm deep. Cover with a microwave-safe lid.

  Cook on high for about 5-7 minutes.

  Check! Remove one kernel to see if it’s on the inside. If not, continue cooking, checking every minute.

Roast:

• Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Line a baking sheet with aluminum foil or parchment paper. Or roast the cobs directly on the oven rack.

  Roast for 30 minutes, turning them halfway until heated through.

Grill:

• Place the cobs on the medium-hot grill. Cook for 10-15 minutes or until charred to your liking, turning the ears with tongs a quarter turn every few minutes.

Crockpot/ slow cooker:

• Place corn in the pot. Cover with water. Add 1 tablespoon butter and 1-2 vegetable stock or chicken bouillon cubes (or just 1 tablespoon fine sea salt).

  Cook on low for 6 hours or 4 hours on high.

Instant Pot:

• Pour 1 ½ cup water/ 350 ml water into the pot. Place corn pieces on the rack.

  Cook on high for 4 minutes.

  Release the steam and remove vegetables with tongs.

Air fryer:

• Preheat the air fryer if required by the machine’s instructions.

  Place vegetable pieces in the basket.

  Air fry at 360 degrees Fahrenheit/ 180 degrees Celsius for 6 minutes.

  Turn, brush with a little melted butter and sprinkle with salt. Cook for another 5 to 7 minutes or until heated through.

Frozen corn kernels

Add directly to the dish:

• Place frozen corn in a colander. Run under hot water until is not covered with ice anymore.

  Add directly to the dish you are cooking, for instance, stir-fry, soups, stews, and so on.

Boil:

• Measure out ½ cup/ 125 ml water for each cup of kernels (160 g). Place everything into a pot, add some butter (about 1 teaspoon per cup of corn) and some salt.

  Once the water starts to simmer, cook for 2-3 minutes or until the corn is done to your liking. Don’t overcook it. Drain.

Skillet:

• Place kernels in a colander and rinse until no more ice is left on them. Drain well and pat a bit dry.

  Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet or non-stick pan.

  Add kernels and 1 teaspoon sugar, stir to coat, and cook until starting to get brown about 5 to 8 minutes. Season well with salt and pepper.

Microwave:

• Place frozen kernels in a microwave-safe dish. Add about ⅛ cup/ 30 ml water for each cup of corn (160 g) you are cooking. Cover the dish with a microwave-safe lid.

  Microwave on high for about 2 minutes.

  Stir and check. If not hot enough, give it another minute. Add butter and seasoning.

Roast:

• Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking sheet with aluminum foil or parchment paper.

  Place kernels on the tray, toss with olive oil, about ¼ teaspoon salt, and some freshly ground black pepper.

  Roast for 20-30 minutes until heated through and done to your liking, stirring twice in between.

  You can add other spices like sweet or smoked paprika, garlic powder, ground cumin, coriander, and dried herbs. You can also add some Parmesan during the last 10 minutes of the roasting time.